Pear and Date Slice

This loaf is gluten free, refined sugar free and nothing but delicious! We often serve it at retreats and every time we are asked for the recipe. Kids love it too, add it to their lunch box for a healthy morning-tea snack. You can swap the pear out for any fruit or berry you like; blueberries, raspberries, apple or pineapple are great options.

Makes 1 large loaf

Ingredients

1/2 cup of coconut oil, melted

1/2 cup of honey or sweetener of your choice

3 eggs or flax eggs (3 tbsp of flax to 2 tbsp of filtered water)

1 tsp of vanilla powder

1/2 tsp of bi-carbonate soda

2 1/2 tsp of aluminium free baking powder

1/2 tsp of ground cinnamon

1/2 tsp of ground ginger powder

1/4 tsp of ground cardamom

2 small (300g) bananas

3 medium pears

1/2 cup of medjool dates

1/4 cup of all natural organic yogurt or coconut cream

3/4 cup of almond meal (if you have left over from making almond milk you can use it here)

3/4 cup of rice flour

1/2 tsp of celtic salt

Topping

1/4 cup of almonds

1 tsp of fennel seeds

1/2 tsp of vanilla powder

3 tsp of coconut sugar

Method

Preheat oven to 180 degrees.

Blend the yogurt, bananas, honey and coconut oil in a blender.

In a large bowl whisk the almond meal, rice flour and spices until there are no lumps.

Slice pears into little cubes and dates into quarters (make sure you remove the seeds!).

Combine all of the base ingredients.

Place into a loaf shaped tin lined with baking paper.

For the topping, chop or food process the almonds into rough quarters.

In a hot pan, add the fennel seeds, vanilla and coconut sugar. Stirring together until browned.

Sprinkle on top of loaf.

Cook for about 40 minutes, check after 30 minutes. Place the knife through the centre, if the knife is still wet, keep it in the oven for another 5-10 minutes.